Baked whole lemon pudding

Ingredients

1 thin-skinned lemon

330 g caster sugar

30 g butter

3 egg yolks

180 ml single cream

2 tbsp cornflour

vanilla ice cream, to serve

Method

1. Preheat oven to 160C/140C fan/gas 3.

2. Cut the lemon into 8 pieces and remove any seeds. Place in a food processor with the sugar and process until very smooth. Add the butter, egg yolks, cream and cornflour and process until smooth. Pour mixture into 4 greased 250ml ovenproof pie dishes.

3. Bake for 22'24 minutes or until just set. Serve warm or cold with vanilla ice-cream.